COMMERCIAL DESCRIPTIONThis project started during last year’s Stout Month when we took our Walkabout Stout and put it in oak barrels with sour cherries and two strains of Brettanomyces Wild Yeast. The time spent in the barrel (almost 1 year) lends aromas of oak and vanilla followed by a pronounced pineapple and cherry pie flavor from the Wild Yeast.

A very interesting beer, cross between a wild ale and a stout. The lactic flavor comes trough predominantly with a hint of cherry, and the aftertaste is a traditional stout--a bit of coffee, malt, smokiness, and chocolate. Palate is a bit harsh. Some wine characteristics. One of the more unique "stout month" beers. ---Rated via Beer Buddy for iPhone

At Mtn Sun. Pours a very dark brown with a finger of finger light brown head. Settle quickly with abundant thin lacing. Aroma is significantly lactic and sour with hints of oak and vanilla. Flavor is lactic, tart/sour, dark fruity and bitter up front fading slowly into a roasted malt and oaky finish. Hints of vanilla. Has significant brett character up front while retaining noticeable stout profile in the finish. Mild roast that lingers. Decent balance considering whats being done here, although the lactic flavor is stronger than the stout tones. Furthermore there is a bitterness throughout that is slightly off-putting. Moderate carbonation, medium body, and astringent, slightly oily texture. A very interesting beer, really like nothing I’ve ever had. Reminds me vaguely of Nightmare on Brett. I am impressed by the blend of styles, especially the fact that the brett didn’t drown out the stout character entirely. I would probably consider it more a wild ale than a stout, and I am not sure that the blend of the two styles works entirely. Tart, roasted, tasty, very unique. Really glad I got to try this one.

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